BENGALI BEEF CURRY IS KNOWN FOR ITS rich and bold FLAVORS, DUE TO A blend of spices AND HERBS THAT CREATE A MOUTHWATERING CURRY. A CLASSIC IN our home AND A family favorite.

Serves: 6 - 8

Cook Time: 2 ½ hours - 2 hours and 45 minutes

INGREDIENTS:

• ¼ cup of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 2 bay leaves

• 1 cinnamon stick

• 3 cardamoms

• 4 - 5 cloves

• 2 large sliced onions 

• 1 tbsp ginger paste (refer to my ginger paste recipe below!)

• 1 tbsp garlic paste (refer to my garlic paste recipe below!)

• 1 tbsp chili powder (2 for extra spicy!)

• 1 tbsp of turmeric powder

• 1 tbsp of ground cumin

• 2 medium chopped tomatoes

• 2 - 3 pounds beef

• ½ cup yogurt

• 4 - 5 medium chopped potatoes

• 1 cup water

• 2 tsp salt (adjust per your taste)

• 4 - 6 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add ¼ cup of oil, 2 bay leaves, 1 cinnamon stick, and 3 cardamoms over medium heat, gently mix, and let mixture simmer for approximately 2 minutes (or until fragrant).

⋄ Step 2:

Now add 2 large sliced onions to the pot, gently mix, and continue to cook for approximately 5 minutes (or until onions become translucent). Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste, stirring occasionally, let the pastes simmer and cook for 3 minutes (or when paste is thickened).

⋄ Step 3:

Next, add 1 tablespoon of chili powder, 1 tablespoon of turmeric, 1 tablespoon of ground cumin, 2 teaspoons of salt (adjust per your taste), and ½ cup of water to the pot. This will be the base curry for your dish. Stir occasionally for approximately 5 minutes (or until curry starts to thicken).

⋄ Step 4:

Now add 2 medium chopped tomatoes, then individually add beef to the pot to avoid spillage, add ½ cup of yogurt and cook with the lid open for a few minutes so all the pieces are coated with the spices. Add 1 cup of water (or till beef has emerged in water). Turn your heat down to low, cover and let simmer for 2 hours until your beef is tender. Stirring once in the middle.

⋄ Step 5:

Add the 4 - 5 medium chopped potatoes and cook until your potatoes are soft. Throw in 4 - 6 sliced green Thai chilis, turn up the heat a little to bring it to a boil and let the sauce reduce or add more water depending on how thick/thin you want your sauce.

Your curry is ready when the beef is fully cooked and potatoes have reached your desired softness.

Serve with rice or paratha.

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and  ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and  ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.